This homemade spicy roasted pepper and eggplant spread is easy to make and full of flavor. Perfect for warming up your winter meals and sharing with family.
Ingredients:
About 13 large red peppers, stems removed and seeds taken out
3 medium peeled eggplants
6 ¼ cups water
2 cups wine vinegar
2 heads garlic
3–4 hot chili peppers (adjust to taste)
2 tablespoons sugar
Salt to taste
1 2/3 cups oil
Instructions:
Mix water and vinegar and bring to a boil.
Cook the peppers and eggplants in the boiling water in batches. Remove and set aside.
Grind the cooked vegetables using a meat grinder or food processor.
In a large pan, heat 1 2/3 cups oil and sauté the vegetable mixture.
Finely chop or blend garlic and chili peppers, then add to the pan.
Add sugar, salt, and other spices to taste.
Simmer the mixture on low heat, stirring occasionally, for about 1.5 hours. The color will darken at first, then lighten as it cooks.
When done, pour the hot spread into hot sterilized jars and seal immediately.
